Steps
- Preheat the oven to 400°F / 205°C. Oil a 9 × 13in / 23 × 33cm baking dish.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook 1 medium diced yellow onion until soft. Add 450g of ground chuck and cook, breaking it up, until browned.
- Stir in ½ teaspoon of cinnamon, half of ½ teaspoon of cayenne, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, and the juice of ½ lemon.
- Rinse 1 cup of fine bulgur in a fine sieve and squeeze out the water. Combine with 450g of very lean, finely ground lamb or beef and 1 medium puréed sweet onion.
- Add 1 tablespoon of table salt, ½ teaspoon of ground black pepper, 1 teaspoon of ground cinnamon, and the remaining cayenne. Knead to a smooth paste.
- Press half the paste into the dish in an even layer. Spread the filling over it and cover with the remaining paste, smoothing the top.
- Score the top into diamonds and dot with 2 tablespoons of butter, cut into small pieces, one on each diamond. Bake for about 50 minutes, until deep golden brown. Cool for 10 minutes before cutting.